Spicy and Delicious Green Onion Kimchi (Pakimchi)
The Ultimate Recipe for Making Green Onion Kimchi
Learn how to make delicious green onion kimchi (Pakimchi) easily at home. This recipe yields a wonderfully crisp texture and deep flavor that you’ll absolutely love!
Main Ingredients- 1kg fresh green onions (select ones with fresh white and green parts)
Seasoning Ingredients- 1 cup Gochugaru (Korean chili flakes; fine flakes make for a beautiful color)
- 1 cup Anchovy sauce (fish sauce; you can also use Kkanari or tuna sauce)
- 1 cup water (for making the glutinous rice paste)
- A pinch of minced ginger (adds a pungent aroma)
- 1 Tbsp minced garlic (freshly minced garlic enhances the flavor)
- 1 Tbsp sugar (adjusts sweetness and adds umami)
- 1 Tbsp toasted sesame seeds (adds a nutty aroma)
- A pinch of salt (to adjust seasoning)
- 1 Tbsp glutinous rice flour (for making the glutinous rice paste)
- 1/2 cup water (for making the glutinous rice paste)
- 1 cup Gochugaru (Korean chili flakes; fine flakes make for a beautiful color)
- 1 cup Anchovy sauce (fish sauce; you can also use Kkanari or tuna sauce)
- 1 cup water (for making the glutinous rice paste)
- A pinch of minced ginger (adds a pungent aroma)
- 1 Tbsp minced garlic (freshly minced garlic enhances the flavor)
- 1 Tbsp sugar (adjusts sweetness and adds umami)
- 1 Tbsp toasted sesame seeds (adds a nutty aroma)
- A pinch of salt (to adjust seasoning)
- 1 Tbsp glutinous rice flour (for making the glutinous rice paste)
- 1/2 cup water (for making the glutinous rice paste)
Cooking Instructions
Step 1
First, trim any wilted or damaged leaves from the fresh green onions and wash them thoroughly. After washing, let them drain completely on a colander. This step is crucial to prevent the kimchi from becoming mushy and ensure it ferments beautifully.
Step 2
Now, let’s make the glutinous rice paste, which adds depth and helps preserve the kimchi. In a pot, combine 1 Tbsp of glutinous rice flour with 1/2 cup of water. Whisk well to dissolve any lumps, then cook over low heat, stirring constantly with a wooden spoon. Once small bubbles start to form and the mixture thickens slightly (like a thin porridge), continue stirring for another 1-2 minutes. Remove from heat and let it cool completely. This paste contributes significantly to the kimchi’s savory notes and shelf life.
Step 3
With the green onions drained, it’s time to start the brining process. Begin by pouring 1 cup of anchovy sauce evenly over the white root ends of the green onions. Let them sit for about 15-20 minutes until they soften and wilt slightly. Gently flip them halfway through this period to ensure even brining. This initial salting draws out moisture and makes the green onions more pliable for mixing with the seasoning.
Step 4
It’s time to prepare the delicious seasoning paste for your green onion kimchi! In a large bowl, combine the Gochugaru (chili flakes), the remaining anchovy sauce, the water used for the rice paste, minced ginger, minced garlic, sugar, and toasted sesame seeds. Mix everything together thoroughly to create a vibrant seasoning paste. Taste and adjust the seasoning with a pinch of salt if needed.
Step 5
Finally, it’s time to coat the brined green onions with the flavorful seasoning! Starting from the root ends, carefully spread the seasoning paste evenly onto each bunch of green onions. Gently coat the leafy parts as well, making sure every bit is covered. Be careful not to mash the green onions while mixing. Congratulations, your delicious green onion kimchi is ready!
